#1  
Old 06-27-2008, 06:17 AM
rlf5's Avatar
Journeyman
 
Join Date: Jul 2007
Location: Houston Area
Posts: 322
Default Pizza dough w/Wild Yeast

Is anyone using wild yeast for their pizza dough instead of instant? If so, how does it compare to the latter? Are you using all 00 flour, or a mix? Thanks!
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 06-27-2008, 05:17 PM
Serf
 
Join Date: May 2007
Location: Texas
Posts: 2
Default Re: Pizza dough w/Wild Yeast

Take a look at Mike Avery's site.
detailed info, etc.
wwwsourdoughcom
Dave...
Reply With Quote
  #3  
Old 06-28-2008, 07:22 PM
KiwiPete's Avatar
Apprentice
 
Join Date: Sep 2005
Location: Auckland, New Zealand
Posts: 108
Default Re: Pizza dough w/Wild Yeast

I have been exclusively using wild yeast for a few years now (together with Caputo Pizzeria a bit of salt and bottled water) and believe it creates a much better flavour profile than instant yeast
Reply With Quote
  #4  
Old 07-10-2008, 08:20 PM
Serf
 
Join Date: May 2008
Location: Escondido, CA USA
Posts: 3
Default Re: Pizza dough w/Wild Yeast

I just switched to Caputo 00 pizzeria flour
from Guisto's unbleached organic
using wild yeast
and WOW!
it really makes a great pizza dough
Reply With Quote
  #5  
Old 07-11-2008, 09:05 AM
Serf
 
Join Date: Jul 2008
Location: Sanger, TX
Posts: 1
Default Re: Pizza dough w/Wild Yeast

As happy as I am that Dave Champion pointed to my web page, it'd have been even better if he'd gotten the url right.

It seems that I am not senior enough here to post links, so I'll try weaseling around that restriction. Try sourdoughhome.com

Mike
Reply With Quote
  #6  
Old 07-11-2008, 09:13 AM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,876
Default Re: Pizza dough w/Wild Yeast

Here ya go!


Sourdough Home - A Exploration of Sourdough


Looks great.
I'm gonna give it a read.

Thanks!

Dave
__________________
My thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My costs:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My pics:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #7  
Old 07-13-2008, 03:48 PM
KiwiPete's Avatar
Apprentice
 
Join Date: Sep 2005
Location: Auckland, New Zealand
Posts: 108
Default Re: Pizza dough w/Wild Yeast

The following recipe makes and excellent dough with wild yeast:

Flour (Caputo Pizzeria 00): 1650 gr.
Water: 1000 gr:
Salt : 45 gr
Starter (MUST be active) : 50 gr

Start your mixer. The slower the speed, the better. I use a breadmachine with a separate (slow) dough mixing cycle, just for kneading. It is important not to heat up the dough.
Mix the salt in with the water and make sure it is fully dissolved. Add the starter.
Add about 75% of the flour. Let it mix for a few minutes. Then slowly add a little bit of the flour at a time, until you have used it all up. After a total mixing time of about 15 minutes, turn of the mixer and let it rest for about 20 minutes.
Turn the mixer back on for about 30-60 seconds. Switch off and take the dough out to bulk ferment for 15 hours at 68F (room temperature).
Then you can divide the dough and ball it up. Ferment for another 3 hours at 68F.
Shape, top and bake.

Couple of key points here are:
1. the relatively small amount of starter
2. fermentation at room temperature.

This recipe (with some minor alterations) was courtesy of "pizzanapoletana" from the pizzamaking.com forum, who is one of the most knowledgeable people on Neapolitan pizza.
Reply With Quote
  #8  
Old 07-17-2008, 10:31 AM
rlf5's Avatar
Journeyman
 
Join Date: Jul 2007
Location: Houston Area
Posts: 322
Default Re: Pizza dough w/Wild Yeast

Thanks for the recipe! What size balls is this divided into? The recipe looks a lot larger than I can use, so I'd like to cut it. By how much, I'm not so sure.


Quote:
Originally Posted by KiwiPete View Post
The following recipe makes and excellent dough with wild yeast:

Flour (Caputo Pizzeria 00): 1650 gr.
Water: 1000 gr:
Salt : 45 gr
Starter (MUST be active) : 50 gr

Start your mixer. The slower the speed, the better. I use a breadmachine with a separate (slow) dough mixing cycle, just for kneading. It is important not to heat up the dough.
Mix the salt in with the water and make sure it is fully dissolved. Add the starter.
Add about 75% of the flour. Let it mix for a few minutes. Then slowly add a little bit of the flour at a time, until you have used it all up. After a total mixing time of about 15 minutes, turn of the mixer and let it rest for about 20 minutes.
Turn the mixer back on for about 30-60 seconds. Switch off and take the dough out to bulk ferment for 15 hours at 68F (room temperature).
Then you can divide the dough and ball it up. Ferment for another 3 hours at 68F.
Shape, top and bake.

Couple of key points here are:
1. the relatively small amount of starter
2. fermentation at room temperature.

This recipe (with some minor alterations) was courtesy of "pizzanapoletana" from the pizzamaking.com forum, who is one of the most knowledgeable people on Neapolitan pizza.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #9  
Old 07-18-2008, 04:50 PM
KiwiPete's Avatar
Apprentice
 
Join Date: Sep 2005
Location: Auckland, New Zealand
Posts: 108
Default Re: Pizza dough w/Wild Yeast

This makes 10 balls of dough of about 275 grs. They will stretch to about 11 to 12 inches.

So to scale it down: divide everything by 10 to make 1 pizza. Then multiply by the number of pizzas you want to make.

A good digital scale is recommended.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Interesting phenomenon using a New York Style Pizza dough ngd1029 Pizza Stone Baking 20 09-15-2008 03:05 PM
Yeast Conversion Chart chuckster Artisan Ingredients 1 02-27-2008 11:54 AM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 02:39 AM
Perfect Neapolitan Pizza Dough?! southpaw Pizza 3 10-08-2007 04:32 AM
Three Pizza Dough Tips james Pizza 0 01-28-2006 11:13 AM


All times are GMT -7. The time now is 02:05 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC